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Creamy Smothered Chicken And Rice is beautifully displayed in this featured image, showcasing its delicious texture and presentation.

Creamy Smothered Chicken and Rice

This recipe delivers restaurant-quality comfort food at home with tender chicken, flavorful rice, and a luxuriously creamy sauce. Browning the chicken and creating a proper roux are key to achieving exceptional flavor and texture. Serve over fluffy rice for a satisfying and comforting meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup long-grain rice basmati or jasmine
  • 2 cups chicken broth, divided
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried thyme
  • Pinch of cayenne pepper optional
  • 1/2 cup frozen peas optional
  • 1/4 cup chopped fresh parsley optional

Equipment

  • large skillet
  • Saucepan with lid
  • whisk
  • fork
  • measuring cups and spoons
  • cutting board
  • knife

Method
 

  1. Rinse the rice under cold water until the water runs clear. Combine rice and 1 1/2 cups chicken broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes, or until all the liquid is absorbed and the rice is tender. Fluff with a fork and set aside.
  2. Season the chicken pieces with salt, pepper, paprika, garlic powder, and onion powder.
  3. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer (work in batches if necessary) and brown on all sides. Remove chicken from skillet and set aside.
  4. Add butter to the skillet and melt. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  5. Sprinkle flour over the onion and garlic mixture. Cook for 1-2 minutes, stirring constantly, to create a roux.
  6. Gradually whisk in the remaining 1/2 cup of chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook until slightly thickened.
  7. Stir in heavy cream, thyme, and cayenne pepper (if using). Season with salt and pepper to taste.
  8. Return the browned chicken to the skillet with the sauce. Reduce heat to low, cover, and simmer for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened to your desired consistency.
  9. Stir in frozen peas (if using) during the last few minutes of cooking.
  10. Serve the creamy smothered chicken over a bed of fluffy rice. Garnish with chopped fresh parsley (if using).

Notes

For best results, use long-grain rice like basmati or jasmine. Chicken thighs are more forgiving and stay moist during simmering. Ensure the roux is cooked properly to avoid a raw flour taste. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. To add more flavor, consider adding a splash of white wine or chicken bouillon to the sauce.